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Food safety matters

i.

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Presentation outline

Food poisoning– what is it?

Types of food contamination

Factors contributing to food poisoning outbreaks

Strategies to prevent food poisoning

ii.

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Food poisoning

Illness from consuming food that contains a harmful substance, harmful micro-organisms or their toxins.

Approximately 5.4 million cases per year in Australia*. Common symptoms:

– stomach aches– vomiting– diarrhoea– fever.

Can result in long-term diseases and death. Often caused by food that looks, smells and tastes

normal.

*Based on research by OzFoodNet, released by the Australian Government Department of Health and Ageing in 2003.1.

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Types of food contamination

Food can be contaminated by:

– chemicals

– natural toxins

– foreign matter

– organisms.

2.

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Chemicals

Chemicals in the home include those used:– to clean kitchen surfaces and equipment– as pesticides.

Chemicals can be very harmful if they are:– spilt on or near food– mistaken for food or drink.

3.

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Natural toxins

Toxins are poisonous substances produced by some micro-organisms, plants and animals.

Most toxins that cause food poisoning are tasteless and remain dangerous when cooked.

4.

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Foreign matter

Foreign matter can:

– physically injure people

– introduce harmful bacteria into food.

Examples of foreign matter include:

– dead insects

– hair

– jewellery

– glass

– pieces of metal.

5.

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Organisms

The organisms that can make us sick include:

– viruses

– bacteria

– parasites

– mould.

Micro-organisms such as viruses and bacteria are the most common causes of food poisoning.

6.

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Factors contributing to food poisoning outbreaks 1980 - 1995

Other 6%Poor personal

hygiene 9%

Inadequate cooking 27%

Temperature control 20%

Contaminated equipment 19%

Unsafe food source 19%

Source: Crerar, S.K. et al 19967.

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The food poisoning time bomb

8.

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Strategies to prevent food poisoning

To ensure food does not become contaminated:1. Keep hands and nails clean2. Keep the kitchen clean3. Handle food safely.

To kill or slow down the growth of micro organisms:4. Cook high-risk foods thoroughly5. Keep hot food hot and cold food cold.

9.

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Keeping hands and nails clean

We need to:

wash hands and nails thoroughly

with warm, running water and soap

dry hands thoroughly

cover cuts and infections on hands.

10.

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Washing hands and nails thoroughly with warm, running water and soap

We should wash our hands: before eating, preparing or handling food between handling raw meat, poultry and seafood, and

handling cooked food or food that will be eaten raw after coughing and sneezing, using a handkerchief etc after going to the toilet after handling rubbish after touching animals after handling chemicals (e.g. cleaning products).

11.

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Transfer of micro-organisms by hands

12.

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Keeping the kitchen clean

When cleaning plates and equipment, we need to: scrape and rinse off surface food wash in clean, soapy water rinse in clean water air dry where possible if drying immediately, use only a clean, dry towel.

13.

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Keeping the kitchen clean:Pest control and animals

We need to: stop pests such as cockroaches and mice

coming into the area where food is kept discourage pests by not leaving food or dirty

dishes out on the benches keep animals out of the kitchen.

14.

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Handling food safely

We need to: avoid preparing food when sick or feeling unwell keep raw meats, poultry and seafood separated

from cooked food and food to be eaten raw protect food in the refrigerator by placing in

covered containers or covering with plastic wrap use clean equipment, plates or containers to

prevent contamination of cooked food (or food that will be eaten raw) with traces of raw food

15a.

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Handling food safely (continued)

We need to: use clean equipment, rather than hands, to

pick up food wear clean clothes or a clean apron wash fruit and vegetables to be eaten raw

under running water.

15b.

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Cooking high-risk foods thoroughly

We need to cook thoroughly food such as: mince burger patties sausages rolled roasts stuffed meats rabbit seafood poultry.

16.

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Keeping hot food hot and cold food cold

Avoid keeping food

in the temperature

danger zone of 5°C - 60°C

Bacteria die

Bacteria grow

Bacteria stop growing

17.

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Avoid keeping food in the temperature danger zone of 5°C - 60°C.

Keeping hot food hot

We need to: keep cooked food at 60°C or above until served refrigerate or freeze food that is to be prepared

well in advance and reheat until steaming hot before serving

cook or reheat packaged food strictly in accordance with any directions on the label.

18.

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Avoid keeping food in the temperature danger zone of 5°C - 60°C.

Keeping cold food cold

We need to: take cold groceries home to the refrigerator quickly as

possible keep chilled and frozen food cold if it will be a long

time before it can be placed in a refrigerator or freezer store cold food at 5°C or less keep cold food in the refrigerator as much as possible thaw frozen food in the refrigerator or microwave store and handle cold food according to any

directions on the label check the temperature of the refrigerator regularly.

19.

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Summary: Preventing food poisoning in the home

We need to:

1. keep hands and nails clean

2. keep the kitchen clean

3. handle food safely

4. cook high-risk foods thoroughly

5. keep hot food hot and cold food cold.

20.